(Always a hit! Start 2- 2 ½ hours before serving)

Side dish suggestion: Yellow (Mexican) rice

Ingredients

• 1 can (10 ½ oz.) Cream of mushroom soup (fat free)                                  
• 1 can (10 ½ oz.) Cream of chicken soup (fat free)
• 1 can (4 oz.) Diced green chilies
• 10 oz. Monterey Jack cheese, grated
• 10 oz. Low Fat Cheddar cheese, grated
• 12 8-inch flour tortillas, torn into pieces
• 2 whole chicken breasts, skinless, boneless, cooked and cut into bite-sized pieces
• 1 can (13 oz.) Evaporated skim milk

Method

1.  Mix together soups and chilies in a small bowl and set aside. In another bowl, mix cheeses and set aside.
2. In a 13X9X2-inch baking dish, sprayed with cooking spray, layer half of each ingredient in dish in the following order: tortillas, chicken, soup mixture, cheese mixture. Repeat layers with remaining ingredients starting with tortillas and ending with cheese. Pour evaporated skim milk evenly over top of casserole & let stand for one hour.
3. Bake in a 350 degree F. oven for 50-60 minutes. Let casserole sit for 10 minutes before serving.

8 servings

545 calories per serving

23 fat grams per serving